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http://dx.doi.org/10.9721/KJFST.2018.50.1.1

Effects of various lights, solvents, and zinc protoporphyrin on the chemical behavior of MTT formazan  

Kim, Joo Hyoun (Division of Applied Food System, College of Natural Science, Seoul Women's University)
Hong, Jungil (Division of Applied Food System, College of Natural Science, Seoul Women's University)
Publication Information
Korean Journal of Food Science and Technology / v.50, no.1, 2018 , pp. 1-7 More about this Journal
Abstract
The MTT [3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide] assay is commonly used for analyzing the cell viability. In this study, effects of various solvents, different lights, and zinc protoporphyrin (ZnPP) on the chemical behavior of MTT formazan were investigated. The color response of MTT formazan in NaOH was highly pronounced; the absorbance of MTT formazan in 0.1 N NaOH at 550 nm was >2-fold higher than that in water, dimethyl sulfoxide (DMSO), methanol, and ethanol. MTT formazan in DMSO and NaOH (>0.1 N) was relatively stable under fluorescent and UV light at 365 nm; its rapid degradation was induced under UV light at 254 nm in all solvents. ZnPP degraded MTT formazan under light in a time- and concentration-dependent manner; MTT formazan in 0.1 N NaOH was the most sensitive to ZnPP, followed by DMSO. These results suggest that NaOH and DMSO might be suitable media for MTT formazan for monitoring photosensitizing properties.
Keywords
MTT formazan; zinc protoporphyrin; light; sodium hydroxide; photosensitizing property;
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